Sunday, 1 May 2011

Mocha (chocolate coffee) torte

It is the CCD (Caked Crusader’s Da) and CCU’s (Caked Crusader’s Uncle) birthday; I have mentioned in the past they are twins...and they still are!Recently, the CCD has discovered a love of mocha coffee – the sort that’s more like a dessert with cream and chocolate and a small dash of coffee.So I thought I’d use those flavours for a dessert.

This is the type of recipe that looks intimidating; firstly because I always think tortes seem difficult – even though they’re not; maybe it’s because we’re used to seeing them in patisserie windows that we assume they must be hard work.Secondly, there are three distinct stages to making the dish and, while not remotely taxing, you do have to plan ahead to allow appropriate cooling/setting time between each stage.I broke the dish down into stages and made the biscuit base one evening, the chocolate baked mousse layer the next morning and the coffee cream layer that same evening.

I didn’t taste this one as my loathing for coffee is only equalled by my loathing for lemon, but the feedback was positive with one eater rating it as an all time great bake!A recurring comment was that it tasted like something you’d buy from a high end patisserie.

The hazelnut biscuit base was crisp and crumbly and surprised me by being reasonably easy to cut though: it didn’t shatter all over the work top and stayed in one piece!

The rich chocolate baked ganache middle layer was the most commented on for it’s intense flavour and smooth, velvety texture.

The top layer of set coffee cream was a big hit with the CCM (Caked Crusader’s Ma).It has a strong punch of coffee but is light and whippy in texture.

For the chocolate filling:400ml double cream100ml single cream300g dark chocolate, broken up into squares – I used Green & Blacks100g milk chocolate, broken up into squares – I used Green & Blacks2 eggs1 teaspoon vanilla extract1 tablespoon very strong black coffee (I made up some espresso and used it for this stage and the coffee cream)

Place all the ingredients for the base into a food processor and blitz until combined into a crumbly texture.

Pat into the base of the cake tin and bake for 15-20 minutes or until the base is golden. Mine took 20 minutes.

Leave to cool on a wire rack. You can make this a day ahead of the other two stages.

Reduce the oven to 160°C/fan oven 140°C/320°F/Gas mark 2.5

Now make the chocolate filling: pour the double and single creams into a saucepan and bring just to the boil.

Remove from the heat and tip in the chocolate.

Stir until melted – I used a silicon whisk to do this as I find it is quicker and produces a lovely thick, glossy chocolate.

Whisk in the eggs, vanilla and coffee.

Pour the filling over the biscuit base and level.

Bake for at least 20 minutes or until the chocolate is set but still has a wobble in the centre. Mine took much longer – about 45 minutes so don’t worry if yours needs longer; once it’s had 30 minutes check it every 5-7 minutes.

Leave to cool completely, still in the tin, on a wire rack.

Now make the coffee cream: Place the gelatine leaves in a bowl of cold water.

Whip the cream until it forms soft peaks and fold in the icing sugar.

Heat the coffee until it feels hot but don’t let it boil. Remove from the heat.

Squeeze all the water out of the gelatine leaves and whisk into the coffee.

Whisk the coffee mixture into the cream.

Spread over the top of the chocolate layer and refrigerate to set, ideally overnight.

On the day you will be serving the torte, whip the cream and pipe a border around the top of the torte.

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About Me

So, the answer to the question you’re all asking: who am I? Well, a superhero never reveals their identity. I think it’s stated somewhere in the contract when you sign up for superhero-dom. Let’s just call me THE CAKED CRUSADER. By day (and night if I’m being honest) a mild-mannered City professional, but at weekends I become THE CAKED CRUSADER. Tirelessly fighting anti-cake propaganda and cake-related injustices – for SOMEONE, SOMEWHERE, ALWAYS NEEDS CAKE (we’ll just skip over the fact that it’s usually me).

Batman’s got the batmobile, batcave etc. Superman does just great what with being able to fly and being really strong. Spiderman’s got that web thing going on. But I have better than them. For I have a credit card and could get one of these:

The purpose of my blog is simple – to spread the word that CAKE IS GOOD.Yes, it is calorific; that is why it tastes so nice.Yes, too much of it is bad for you; that’s what ‘too much’ means.Yes, we’re all told to eat healthily and we know that we should. But ask yourself this – and look very deeply into your soul before answering – when has a cup of tea and a carrot ever cheered you up? However, put that carrot into a cake and happiness will ensue. Quod erat demonstrandum – CAKE IS GOOD.

This site will catalogue cakes I have unleashed unto the world and my thoughts thereon.

By the way, I will never recommend how many portions you should get out of a cake because we’re all different. Plus, it will be very embarrassing when I say it serves 4 and you get 20 portions out of it.

WARNING: Too much time spent on this blog may cause hunger.

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About Me

I am a 40-something Chartered Accountant working in the square mile.
My main hobbies at the moment are baking, and setting the world record for the number of cake tins owned by one person.
I spend far too much time watching Spongebob Squarepants and would love to try a Krabby Patty...I know, I know - it's not real.